Indonesian Chile Paste

Course : Mixes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


8 medium fresh red chilies -- serranos or jalapeno, -- seeds and stems removed
2 medium onions -- chopped
4 cloves garlic -- peeled and chopped
1 teaspoon shrimp or prawn paste
5 medium candlenuts or -- macadamia nuts
1 teaspoon tamarind concentrate
1 piece fresh galangal -- (or ginger) and chopped
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon brown sugar
2 medium dried kaffir lime leaves -- crushed
1 cup thick coconut milk

Preparation / Directions:

In a food processor or blender, combine the chilies, onions, garlic, shrimp or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine paste. Heat the oil in a skillet. Add the paste and sauté‚ until aromatic, about 3 to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens. Use to add heat to curries or other dishes. (Sambal Badjak) A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Mixes Recipes